Vegan Chipotle Corn Chowder
Try this Vegan Chipotle Corn Chowder recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon ground coriander
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon celery salt
- 1/2 teaspoon liquid smoke
- 2 cups vegetable broth
- salt and ground black pepper
- 2 cups plain unsweetened almond milk
- 1 tablespoon safflower oil
- 1 medium onion minced or shredded
- 1 carrot, finely chopped or shredded
- 1 russet potato finely chopped or shredded
- 1 (16-ounce) bag frozen corn kernels
- 1/2 cup raw cashew pieces soaked for 3 hours, then drained
- 1 chipotle chile in adobo sauce (i added 2)
- 1 (2-ounce) jar chopped pimientos drained
- Carbohydrate 1.83603979147379 g
- Cholesterol 0 mg
- Fat 3.45921478871049 g
- Fiber 0.0872291656957923 g
- Protein 0.141822291583652 g
- Saturated Fat 0.216849562315194 g
- Serving Size 1 1 Serving (124g)
- Sodium 343.894416665906 mg
- Sugar 1.74881062577799 g
- Trans Fat 0.175061729015278 g
- Calories 38 calories
Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and potato. Cover and cook for 4 minutes to soften. Stir in the celery salt, broth, corn, and salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer, stir in the coriander, liquid smoke, and almond milk, and cook, stirring frequently, for 5 minutes.While the soup is simmering, combine the drained cashews and chipotle in a blender with 1 cup of the simmering broth from the soup. Blend until smooth and creamy, then add 1 more cup of the soup and blend until smooth.Stir the mixture back into the soup.Taste and adjust the seasonings. Ladle the soup into bowls and garnish with parsley and pimientos.
